How To make Antipasto Salad

Start a pot of well salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside).

Slice the cherry tomatoes in half. Finely dice the red onion. Chop the romaine and fresh basil.

Thinly slice the roasted red pepper. In a large bowl, add the cooked pasta with the chopped veggies, olives, artichoke quarters (drained) and pepperoncini (drained). 

Add the mozzarella, cutting it into cubes or pieces.

In a small bowl, whisk the white wine vinegar, Dijon mustard, and sugar or maple syrup. Gradually whisk in the olive oil.

Add the dressing to the bowl with the pasta and veggies, then add the salt and Italian seasoning. Stir to combine. Taste and add additional salt as desired. 

Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more cheese or salt as necessary).